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  • Flourless chocolate cake with wild strawberries
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    Is it a cake, or is it just an over-sized chocolate? Well the answer doesn’t matter, for this is one of Norway’s favourite sweet things, really heavy, packed with flavour - just as it should be.
    By Andreas Viestad

    Flourless chocolate cake with wild strawberries

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    PREPARATION:

     
    • 1

      In a medium pot, combine chocolate, cocoa fat and espresso and melt over low heat, stirring continuously until you have a smooth, shiny mixture. Set aside to cool slightly.

    • 2

      In a bowl, combine eggs and sugar and beat until frothy and light. Fold into chocolate mixture.

    • 3

      In a non-stick mould (or a mould covered with greased aluminum foil), pour some of the mixture, creating a layer at the bottom. Arrange a layer of crackers on top, and then a few thin stripes of marmalade. Repeat, creating thin layers until all ingredients are used.

    • 4

      Place in refrigerator for 2 hours or more before serving. Fold onto serving platter (you might have to dip the mould quickly in hot water). Garnish with wild strawberries.

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  • PREPARATION:

     
    • 1

      In a medium pot, combine chocolate, cocoa fat and espresso and melt over low heat, stirring continuously until you have a smooth, shiny mixture. Set aside to cool slightly.

    • 2

      In a bowl, combine eggs and sugar and beat until frothy and light. Fold into chocolate mixture.

    • 3

      In a non-stick mould (or a mould covered with greased aluminum foil), pour some of the mixture, creating a layer at the bottom. Arrange a layer of crackers on top, and then a few thin stripes of marmalade. Repeat, creating thin layers until all ingredients are used.

    • 4

      Place in refrigerator for 2 hours or more before serving. Fold onto serving platter (you might have to dip the mould quickly in hot water). Garnish with wild strawberries.

    Print Friendly
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